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Le Chaudron recipe
Soupe courgettes vache qui rit
Zucchini soup with spreadable cheese
⏱ 25 minServes 4Easy150 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 kg (2.2 lb)zucchini
1onion
4wedges light spreadable cheese
1 L (4¼ cups)vegetable stock
1 tbspolive oil
1 pinchsalt and pepper
1 tbspchopped basil
- 1 kg (2.2 lb) zucchini
- 1 onion
- 4 wedges light spreadable cheese
- 1 L (4¼ cups) vegetable stock
- 1 tbsp olive oil
- 1 pinch salt and pepper
- 1 tbsp chopped basil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wash the zucchini, skin on, and cut into 1 cm (½ in) rounds.
- Slice the onion. Heat the olive oil in a large pot over medium heat and sweat the onion for 5 minutes.
- Add the zucchini and stir for 3 minutes.
- Pour in hot vegetable stock to just cover. Bring to a simmer and cook 15 minutes over low heat.
- When the zucchini is tender and translucent, take off the heat and let cool for 2 minutes.
- Add the cheese in pieces and stir until it starts to melt.
- Blend with an immersion blender until smooth and creamy.
- Adjust the seasoning and serve in 4 bowls sprinkled with chopped basil, with whole-wheat croutons if you like.
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